500
g/18
oz cod, haddock or mackerel
fillets, skinned
30 ml/2 tbsp chopped fresh
coriander ( cilantro)
10 ml/2 tsp poppy seeds, ground
1 small onion, finely chopped
2 large cloves garlic, crushed
1.5 cm/1/2 in ginger root, finely chopped
1 egg, beaten
2.5 ml//2 tsp garam masala
1.5 ml/1/4 tsp ground red chili
salt
oil for deep-frying
Sauce
3 large cloves garlic,
chopped
2.5 cm/1 in ginger root, chopped
1 onion,
chopped
75 ml/5 tbsp oil
large pinch of asafetida
5 ml/ 1 tsp mustard seeds
2
bay leaves
1 small onion, finely chopped
5 ml/1
tsp ground coriander (cilantro)
5 ml/1 tsp ground
roasted cumin
2.5 ml/1/2 tsp garam masala
2.5 ml/1/2
tsp ground red chili
2.5 ml/1/2 tsp ground turmeric
salt
225 g/8 oz canned tomatoes
150 ml/1/4 pt/2/3 cup natural
(plain) yoghurt
250 ml/8 fl oz/1 cup water
Garnish
15 ml/1 tbsp chopped fresh coriander
(cilantro)
1 small green chili, chopped
Method:
Bake the fish in a
preheated oven at 240°C/475°F/gas mark 9 for
20 minutes. Mix together the coriander,
poppy seeds, onion, garlic, ginger, egg,
garam masala, chili and salt and add to the
baked fish. Divide the mixture into 18
equal portions and roll them into rounds.
Heat the oil and fry the koftas until golden
brown.
Make the sauce while the
fish is cooking. Blend the garlic, ginger and
onion to a smooth paste in a blender or food
processor. Heat the oil and fry the asafetida
and mustard seeds until the seeds start
crackling.
Add the bay leaves and
small onion and fry until golden brown. Add the
blended paste and fry until golden brown. Stir
in the ground spices, salt and tomatoes and cook
until all the liquid has been absorbed and the
oil appears on the surface.
Stir in the yoghurt and cook
until all the liquid has evaporated. Pour in the
water, bring to the boil then simmer for 5 minutes.
Pour the hot sauce over the koftas, sprinkle with
the garnish ingredients and serve hot with rice,
chapattis, raita and a potato dish.
Indian
Food - Indian Bengali Fish Koftas Recipe
